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Friday, November 20, 2009

Pumpkin Scones

Breakfasts are so fun for me. You can eat anything from eggs and toast to hot cereal, pancakes, muffins, granola and scones. Really the possibilities are endless and I'm always trying new things. Breakfast is never the same for us. These pumpkin scones are perfect for this time of year. They are great for a holiday gift basket or on Thanksgiving morning for a light breakfast. Even if you want to make them the day after, you can use up some of your leftover pumpkin. The white chips make these scones extra special.

In a large bowl, whisk together the flour, brown sugar, spices, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the chopped white chocolate. In a separate bowl mix together the buttermilk, pumpkin and vanilla, and then add the buttermilk mixture to the flour mixture. Mix just until the dough comes together. Do not over mix the dough.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches round. Cut the circle into 8 equal triangles. Place the scones on the baking sheet. Brush the tops of the scones with the egg wash. Bake for 18-20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool. Makes 8 scones.

I do love scones, these look and sound so wonderful! Come link this to Tea Time Tuesday. If not this week, next Monday night it will be up for Tea Time. I sure everyone would love to see your wonderful scones as much as I have.